Roasted Butternut Squash Sweet Kale Salad
Eat Smart's Sweet Kale Salad gets a fall-inspired spin with the addition of roasted butternut squash, pears and pecans. Perfect for these cooler months!
- 1 small butternut squash
- 1 Tbsp. olive oil
- 1 bag sweet kale salad
- 1 medium pear diced
- ¼ cup chopped pecans
Preheat oven to 400F.
Peel squash. Cut in half lengthwise and scoop out seeds. Slice into ½-inch thick slices, then cube.
Toss with olive oil, salt and pepper. Lay single layer on parchment-lined baking sheet and bake 20-25 minutes, flipping halfway, until browned and tender.
Assemble salad with packaged toppings and dressing. Top with roasted squash, apples and pecans.
Calories: 226kcalCarbohydrates: 30gProtein: 4gFat: 12gSodium: 129mgFiber: 7gSugar: 17g